Thursday, February 28, 2008

I hope this doesn’t sound like an Oscar acceptance speech or something, but I would like to thank you all for being so supportive! Thank you for the emails and comments – you are really fantastic!

My dear friend Lydia sent an email to King Arthur informing them about my situation and they found out that the person who shipped my box didn’t add my postal code to the address – the mail service returned the package to them. Now I think things will be OK – I promise to let you know as soon as the products arrive! I can’t wait to start baking with those.

In the meantime, I present you some of the best cookies I have ever tried: these are so delicious! I had already made chocchipcookies, but this was the first time I added nuts to the dough. I never knew pecans would go so well with chocolate.

The recipe yielded a lot and I shared these with many people – they all told me the cookies were wonderful. I'm sure Bri agrees with them. :)

Center a rack in the oven and preheat the oven to 190ºC/375ºF. Line 2 baking sheets with parchment or silicone mats.
Sift together the flour, salt and baking soda.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. The dough can be covered and refrigerated for up to 3 days or frozen. If you’d like, you can freeze rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they’re solid. There’s no need to defrost the dough before baking – just add another minute or two the baking time.
Spoon the dough by slightly rounded tablespoonfuls* onto the baking sheets, leaving about 5cm (2in) between spoonfuls.
Bake the cookies – one sheet at a time and rotating the sheets at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may be still a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature.
Repeat with the remainder of the dough, cooling the baking sheets between batches.

51 comments:

Wow! Those look so good :) I wouldn't use a level tablespoon though-- they make cookies that are relatively small that you don't quite realize you've eaten 30 out of 60 already! Not good for my diet, haha :)

My husband, who claimed Dorie's book as his own as soon as I brought it into the house, actually made this recipe for me. I must admit they are the best chocolate chip cookies ever -- even better than the old Toll House cookies that we've been baking for years.

More chocolate chip cookies to tempt me. :) Pecans are one of my favorite nuts and I would think that they would go really well in chocolate chip cookies. I might have to try it just to prove it to myself! :)

i saw these when i was flipping through the book and thought i should give them a try - i'm glad to hear that they live up to their name :) you should really join us at tuesday's with dorie, it would be fun! :)

These cookies look so pretty sitting on the blue gingham - the best choc-chip cookie recipe, huh? Gotta try them then!Thanks for the very kind words you wrote in my blog, Patricia - I really appreciate it, Sweetie.

Oh, the pain! Do you know how torturous it is to sneak a quick look at a food blog while you're supposed to be busy at work and see a cookie that looks that delicious and be left wanting one but with no hope of having one any time soon?

Patricia, You are so much more interesting than the Oscars. Did you see this year's show? Boring. I was snoring.

I was so surprised when I read you were having trouble with King Arthur shipping. I've called them a few times to ask questions about some products and the people there are so courteous they make you feel like calling them up just to talk. I'm glad to hear that things got sorted out.

Too bad I'm avoiding sugar at the moment. Yes, me, avoiding sugar. It's that old tire around my waist...can't seem to get rid of it.

I love these cookies! We've gone through two batches in the last month and we don't eve share with other people!!! The second time around, I used a small ice cream scooper to form the cookies and then I put them ALL into the freezer!! Reason being, I prefer them baked, but my husband prefers the dough raw, straight from the freezer... everybody wins! Truly nothing nicer than a couple of freshly-baked, delicious cookies anytime you want!

Julie, I know, sweetie - I do that all the time! And then I want to tell my boss I have a stomach flu or something, so I can go home and bake all day long. :)

Mari, you are so sweet, my dear, tks!I have to say I fell asleep, too. Right after the best actress award. No Scorcese winning this year, so I'm not interested. :)Diets suck, I know, but sometimes they're necessary...xoxo

Farhan, thank you! You are so kind.

Hi, sweetie! You should definitely try these.

Emiline, I'm a cookie crazy. :)

Bernice, that book is amazing!

Aamena, thank you for your support, it means a lot to me!

Katie, really? I can totally understand why they go away in a minute. And that idea of turning them into ice cream is fabulous! I'm a sucker for cookie dough, too, I'll have loads of it while I'm baking... :)

I made these~ ^^ and i must really thank you! it's your reviews and yummy pics which encourages me to try out this recipe~ I was careless for my 1st batch though! left out baking soda >.< but it still turns out good! :D i'm thankful for your effort in doing all the metric conversions as well! Thanks alot! :D